Why Venison Chile Relleno Casserole Is the Perfect Meal
The Venison Chile Relleno Casserole is the ultimate comfort food for any meal of the day. Packed with tender ground venison, smoky roasted poblano peppers, melted Monterey Jack cheese, and a rich, fluffy egg batter, it’s a one-dish wonder that’s hearty enough for dinner but flavorful enough for breakfast or brunch. Easy to assemble and baked to golden perfection, this casserole is perfect for feeding a crowd, meal prepping for the week, or enjoying a cozy night in. Serve it with a dollop of sour cream, fresh salsa, and a sprinkle of chopped cilantro for a truly mouthwatering, wild-game twist on a classic favorite.
Wild Game Substitutions for This Casserole
If you don’t have venison on hand, this casserole works beautifully with other lean wild game. Ground elk, antelope, or bison make excellent substitutes, providing the same rich, savory flavor while keeping the dish hearty and satisfying. Simply cook the meat the same way as the venison, and layer it with the roasted poblanos, cheese, and egg batter as usual. These substitutions allow you to enjoy the same comforting, flavorful casserole no matter which wild game you have available.
Roast poblano peppers until charred, remove skins and seeds, and roughly chop. Set aside. Preheat oven to 375°F.
Heat olive oil in a skillet over medium-low heat. Sauté onion for 5 minutes until soft. Add ground venison and cook until browned. Stir in cumin, coriander, garlic powder, oregano, and salt. Remove from heat.
In a bowl, beat eggs and milk together. Whisk in flour and baking powder until smooth.
In an 8×8 baking dish, layer: chopped poblanos → meat → cheese → repeat. Pour egg mixture evenly over the top.
Bake in the oven for 30–40 minutes until eggs are set and top is lightly golden.
Tips for the Venison Chile Relleno Casserole
- Roast the Poblanos Properly: Char the skins evenly over a gas flame, under the broiler, or on a hot skillet for the best smoky flavor. Remove seeds for a milder dish.
- Don’t Overcook the Meat: Ground venison, elk, antelope, or bison cooks quickly. Brown just until no longer pink to keep it tender and juicy.
- Layer Evenly: Make sure the peppers, meat, and cheese are spread evenly in each layer so every bite has a balance of flavors.
- Egg Batter Tips: Whisk eggs and milk thoroughly before adding flour and baking powder to prevent lumps and ensure a light, fluffy casserole.
- Make-Ahead Option: You can assemble the casserole a day ahead, cover, and refrigerate. Bake just before serving for convenience.
- Serving Suggestions: Top with sour cream, fresh salsa, or chopped Italian parsley for extra flavor and a pop of color.
- Substitutions: If you don’t have venison, elk, antelope, or bison are perfect lean wild game alternatives.
Ingredients
- 4 small poblano peppers, roasted, skin removed, and chopped
- 1/2 lb venison (or substitute elk, antelope, or bison)
- 1 small sweet onion, finely chopped
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp granulated garlic powder
- 1/2 tsp Mexican oregano
- 1/2 tsp kosher salt
- 1 1/2 cups Monterey Jack cheese, shredded
Egg Batter
- 5 eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tsp baking powder
Instructions
- Roast poblano peppers until charred, remove skins and seeds, and roughly chop. Set aside.
- Preheat oven to 375°F.
- Heat olive oil in a skillet over medium-low heat. Sauté onion for 5 minutes until soft. Add ground venison and cook until browned. Stir in cumin, coriander, garlic powder, oregano, and salt. Remove from heat.
- In a bowl, beat eggs and milk together. Whisk in flour and baking powder until smooth.
- In an 8×8 baking dish, layer: chopped poblanos → meat → cheese → repeat. Pour egg mixture evenly over the top.
- Bake in the oven for 30–40 minutes until eggs are set and top is lightly golden.
- Slice and serve warm with sour cream, salsa, and chopped cilantro if desired.
Notes
- Substitutions: If you don’t have venison, elk, antelope, or bison are perfect lean wild game alternatives.
More Venison Recipes to Try
If you love this venison chile relleno casserole, there are plenty of other ways to enjoy venison in your meals. Try venison schnitzel for a crispy, golden twist on a classic, or cracker-fried venison steak strips for a quick and flavorful appetizer. Heartier options like venison eye of round roast or elk and venison cabbage rolls make for perfect weeknight dinners or special occasion meals. Whether baked, fried, or slow-cooked, venison’s lean, tender meat pairs beautifully with bold flavors and simple ingredients, making it a versatile star in your wild game recipe collection.